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Watercress Slow-Cooked Soup Exclusive
A classic Cantonese slow-cooked soup of watercress and pork bones with honey dates and rice wine, simmered for hours into a mild, nourishing broth.
Instructions
- 1
Soup made with umbrella mushrooms is light and not too greasy.
- 2
Dates also have the effect of moistening the lungs.
- 3
Umbrella ribs, dried jujubes, scallions, and half a cup of cooking wine. Put them in a pot and cook over medium heat for about half an hour.
- 4
Then add the watercress and simmer over low heat for about two hours. After the soup is ready, just add salt to taste.
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Ingredients
Main Ingredients
- Watercress250g
- Pig umbrella bone200g
- candied jujube5 piece
Auxiliary Ingredients
- Scallion1 stick